Ingredients Required in the Preparation of Gingered Butternut Squash Soup with Spicy Pecan Cream.
2 large butternut squash, cut into two halves lengthwise and full of seeds (5 1/2 pounds)
1 tablespoon extra-virgin olive oil
3/4 cup pecans (2 ounces)
2 tablespoons of unsalted butter
1 large onion, cut into 1/2-inch dice
1 small fennel bulb, halved cored and cut into 1/2-inch dice
1 1/2 inches fresh ginger, peeled and finely chopped (one 1-1/2-inch piece)
6 cups chicken stock
14 ounces unsweetened coconut milk (1 can)
3/4 cup heavy cream (chilled)
1 teaspoon hazelnut oil
1/8 teaspoon cayenne pepper kosher salt
1 1/2 tablespoons of fresh lemon juice. (Do not use the over the counter product).
Method for the Preparation for the Gingered Butternut Squash Soup with Spicy Pecan Cream.
Preheat the oven to 350°F
Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet.
Bake the squash for about 1 hour, or until very tender.
Remove from the oven and let stand until cool enough to handle.
Spoon the squash flesh into a large bowl; discard the skins.
In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
In a large pot, melt the butter.
Add in the onion, fennel and ginger and cook over a moderate heat until it starts softening. This will take about about 8 minutes.
Add the squash and the chicken stock, cover and leave it for simmering for about another 20 minutes. Keep stirring occasionally.
Remove the lid of the the pot and continue cooking until the squash starts falling apart, about 10 minutes.
Remove from the fire and stir in the coconut milk.
Meanwhile, in a food processor, pulse the pecans until they are finely chopped.
In a medium bowl, beat the cream until soft peaks form.
Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
Working in batches, puree the squash soup in a blender until it starts smoothening.
Stir in the lemon juice and season with salt.
Ladle the soup into bowls, top with a dollop of the pecan cream and serve.
The soup can be refrigerated for up to about 2 days.
Reheat gently, adding a little chicken stock to thinly textured soup.
Serve with a fruity, aromatic Viognie.
For more information on Recipes of Soups, go through the pages of the site. foodandwinehub.com
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